Spirituality

HOLIDAY 101

Rosh
Hashanah

Celebrating reflection, beginnings
and happiness.

Elizabeth Applebaum
Special to the Jewish News

I

n the Korelitz home, Elul is
always a time to be happy. "I'm
an Elul person',' says Sheryl
Korelitz.
This is because Elul is the
Jewish month when two of her
favorite events occur: Rosh
Hashanah and daughter Hannah's
birthday.
Seth and Sheryl Korelitz, and
their daughters Hannah, 15
(whose birthday is on the first
day of Elul), and Zoe, 9, live in
Huntington Woods, where they are
anticipating a bright holiday filled
with friends, food and celebration.
But first: a little reflection.
Sheryl begins preparation for
the New Year by reading The Book
of Our Heritage, which contains
essays and ideas for thinking
beyond the usual concerns of get-
ting to work, cleaning the house,
paying bills, running to the gro-
cery store.
"There are sparks of holiness
in everything; they constitute our
spirituality;' said 18th century
Rabbi Dov Ber of Mezeritch, a stu-
dent of the Baal Shem Toy.
But during the year, with the
business of everyday life, it can be
easy to forget them. Elul reminds
us that we must try to find these
sparks.
Sheryl Korelitz reads and thinks
and focuses on "remembering all
the things I should do — that I
need to get myself cleaned up and
in order.
"Every year:' she says, "I have a
goal. This year, I want to become a

better person:'
"I prepare myself:' she says, "so
that when I walk into the shul on
Rosh Hashanah, I'm ready."

Early Influence
A native Detroiter, Sheryl remem-
bers wonderful days watching her
mother and grandmother cook
for the Rosh Hashanah meals.
The kitchen was filled with warm
holiday aromas — and seemingly
endless work. Of course, that's
when women stayed at home and
had plenty of time for preparing
gefilte fish from scratch.
Today, Sheryl, owner of Ruby's
Balm in West Bloomfield, still
loves cooking Rosh Hashanah din-
ner for her family; but she spends
a little less time with the fish.
The Korelitz family kitchen is
still filled with a great, unforget-
table smell of homemade gefilte
fish at Rosh Hashanah— just with
a twist.
"I cheat:' Sheryl says of this
recipe she received from a friend.
"I use the frozen ones, but my kids
love it:'

1 frozen gefilte fish loaf
1 medium onion, grated
1 grated carrot
1/2 cup sugar (or less)
2 eggs
2 Tbsp. matzah meal
2 Tbsp. vegetable oil
Salt and pepper, to taste
Combine all ingredients and place
in 9x13 pan. Cook at 250 degrees
for one hour and 20 minutes.
Like his wife, Seth Korelitz, who

Rosh Hashanah on page 76

Sheryl and Seth Korelitz with their daughters, 15-year-old Hannah

and 9-year-old Zoe, and George the dog.

September 2 2010

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